I'll be posting recipes that incorporate the use of this bug including, ginger beer, lacto-fermented sodas, honey wine, and bread.
A note on sugar: If you are using plain white sugar, you should add a dollop of blackstrap molasses once in a while to beef up the nutrients in order to help the bug grow.
Before use if stored in the fridge, add some sugar and ginger a few days before use.
This bug will last indefinitely. I find that once it gets about 1/3 full of ginger, I don't have to use as much of it. As long as it's bubbly you know it's active. It should smell gingery not foul.